Raising a healthy Jane comes from good food and proper nutrition. Grab your aprons, I’m on kitchen duty with food to spare and recipes to share! Every Friday, as reliable as the sun, you’ll find one of my how-to-convert-to-an-organic-diet meals in your inbox, just in time for your weekend fixings.

Today’s Recipe: Miniature Gluten-free Coconut & Banana Cream Pies

Posted onJanuary 7, 2017byMaryJane

These are so good, I nearly cried when I ate mine. Isn’t my daughter-in-law, Ashley, who comes up with these goodies, amazing?!

1. Preheat oven to 325°F. To prepare the crust, combine coconut, sugar, salt, and egg whites. Divide the mixture evenly between four 7-oz ramekins, and press into the bottoms and up the sides to form a crust. Bake for 18 minutes.
2. For the filling, add sugar and cornstarch to a small saucepan. Pour in the milk and whisk to combine. Heat over medium-low heat until mixture thickens slightly. Remove about 1/4 cup of the mixture and add it to the egg yolks. Mix well, and then pour the egg yolk mixture back into the pan. Whisk to combine and remove pan from heat. Stir in vanilla.
3. Slice the banana and arrange the slices in the bottoms of the ramekins. Evenly divide custard between the ramekins. Chill for at least 1 hour. Serve with a dollop of whipped cream.

Gather crust ingredients. Preheat oven to 325°F.

To prepare crust, add 1 1/4 cups of shredded coconut to a small bowl.

Add 1/4 cup of sugar.

Add 1/8 t of salt.

Stir to combine.

Add 2 egg whites.

Stir to combine.

Divide the mixture evenly between four 7-oz ramekins, and press into the bottoms and up the sides to form a crust. Bake for 18 minutes.

Gather ingredients for the filling.

To prepare the filling, add 3 T of sugar and 2 t of cornstarch to a small saucepan.

Pour in 1 cup of milk and whisk to combine.

Heat over medium-low heat until mixture thickens slightly.

Remove about ¼ cup of the mixture and add it to 2 egg yolks.

Mix well, and then pour the egg yolk mixture back into the pan.

Whisk to combine and remove pan from heat.

Stir in 1/2 t vanilla.

Slice 1 banana and arrange the slices in the bottoms of the ramekins.

Evenly divide custard between the ramekins. Chill for at least 1 hour. Serve with a dollop of whipped cream.

These do look delicious! The coconut crust sounds so perfect for the combination. Would it work if you used any of the milk substitutes like almond,rice or coconut milk? Would you have to change the other amounts of ingredients?

I whipped up these creamy, coconutty delights and sat right down to have a ramekin full with my afternoon coffee. I can’t wait to make them for my neighbor, as she eats gluten free always! Thank you for a simple, sweet treat that will make for an excellent dessert for a dinner party of four.

All proceeds (minus shipping and packing) will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.

Here’s how:

MaryJane will post a photo of the prop and its cost here along with a few details as to its condition. The first person to call the farm and talk with Brian, 208-882-6819, becomes the new owner of a little bit of herstory. Shipping will be either USPS or UPS, our choice. No returns.